You can make your own almond butter, right in your own kitchen.
Yes, you can! It’s easy and so very nutritious, and, perhaps most of all, delicious!
I love almonds, don’t you? Tiny little powerhouses full of nutrients and health-enhancing benefits! I wrote about their health benefits in and article you should read, 10 Important Ways Almonds Benefit Your Health.
So recently I experimented with making my own almond butter. I tried several different recipes, made some modifications, and the result is this recipe. It’s so very simple. I mean, it’s 3 ingredients, right?
While the recipes I tried over those days of experimentation basically used the same ingredients, they varied in more in the way the butter was prepared. Since the methods varied, I tried them all (or so it seemed) and I believe this recipe produces the most flavorful and creamy almond butter.
Because it takes a tad more time to prepare, and some of you may not want to wait that long (it’s only a day!), I have also included alternate instructions for preparing it more quickly.
So let’s check it out!
Three simple ingredients, 5 simple steps
Here’s what to do!
Measure out 2 Cups of almonds, place them in a bowl, and cover them with water. You can use unsalted, non-roasted almonds for this step. If raw almonds are not to your liking or budget, you may use roasted almonds, or you may use a combination of the two. Stir in a teaspoon of good salt, like Celtic Sea Salt, and let those almonds soak for 8-9 hours. Easy. (Just a side note: though I may link to various products and retailers, I am not an affiliate of any of these producers and do not receive income from them)
Ok, now back to the method. Strain the almonds, place them on a baking sheet covered with parchment paper, and put them in an oven set at 150 degrees. Leave them in the oven for 10-12 hours. I chose to soak mine from noon until about 9:00pm, when I remembered that I had started the recipe (goodness!). I then strained and rinsed the almonds, laid them out onto a baking sheet covered with parchment paper and popped them into the oven. The next morning they were nice and dry.
My recipe research found you could also put the soaked almonds in a dehydrator for 24-48 hours. While that would free up your oven, I found the overnight method suited me just fine. I haven’t tried the dehydrator method just yet.
Can you hear them? They’re happy almonds!
Here’s a fun part: when you take them out of the oven and set them out to cool off, they make the coolest little popping and cracking noises. Ok, maybe it’s just me…but I thought it was awesome and I like that part of the process.
Now you’re ready to whack them into yummy almond butter. Put the almonds into your food processor with the “S” blade, and turn on the processor. This will take a bit of time, about 15 minutes or so, but keep an eye on things.
First, the almonds will get very crumbly.
Keep at it! The almonds have a natural oil that will be released and begin to bind the crumbs together as the crumbs get smaller and smaller. You will need to occasionally stop the food processor and, using a spatula, scrape the sides.
As the oils release from the almonds, the mixture will become creamier and more buttery. It seems like the creamy texture will never happen, but be patient. It’s worth the wait.
If you simply cannot wait, you can add a bit of oil such as olive or almond oil. While this speeds up the process, be very careful, or you will end up with a very runny almond butter. Ask me how I know. No wait, don’t ask. It wasn’t pretty. Take if from me—make your oil additions in teensy increments, adding no more than a tablespoon or two total.
creamy almond yumminess
You’ve done it! Now taste, and if you’d like, add a bit of salt to taste. Store your beautiful finished product in a clean, covered glass jar in the refrigerator for up to 3 weeks.
If you decide to use roasted almonds, be sure to taste them to determine if you enjoy their taste. The flavor of roasted almonds will intensify during this process, and you don’t want a bitter taste.
Why do I soak the nuts and then dry them again, when they are already roasted and dry? All nuts contain phytic acid and enzyme inhibitors. These compounds are for the protection of the nut prior to sprouting, but can make the nuts more difficult to digest. Soaking them reduces the phytic acid and activates the enzyme inhibitors. Consequently, the nuts are believed to be more easily digested and their nutrients more readily available for absorption into our bodies.
Here’s to your good health! Enjoy every bite!!
- 2 Cups almonds, roasted or raw
- 1 tsp salt (I used Celtic Sea Salt)
- 1-2 Tablespoons of olive or avocado oil
- Place almonds in a bowl, cover with water, and stir in the salt until it is dissolved. Let almonds soak 8-9 hours.
- Strain, then rinse almonds and place on a parchment-lined baking sheet. Place into a 150 degree oven for 10-12 hours, until completely dry. Remove from oven.
- Place in food processor fitted with an "S" blade. Process the almonds. This will take about 15 minutes or so. At first the almonds will be very crumbly, but as the oil in the nuts is released, they will get creamier. You will have to wipe the sides of the processor a few times during this process, to fold in the crumbs.
- You may add up to 2 Tablespoons of oil during the process, but be very careful to add the oil in tiny increments to avoid a runny butter.
- After the butter has reached your desired consistency, you can add salt, to taste.
- Store in clean, air-tight glass jars for up to 3 weeks.
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